30-Minute Minestrone

• 2 tbsp. extra-virgin olive oil
• 6 shiitake mushrooms
• 3 large garlic cloves
• 1 leek
• 6 c. vegetable stock
• 1 c. drained canned Italian tomatoes
• Salt and freshly ground pepper
• 1 c. tubetti pasta (1/4 pound)
• 1/2 lb. wax beans
• 1/2 lb. baby zucchini
• 1 c. drained canned white beans
• 1/2 c. frozen baby peas
• 2 tbsp. chopped basil

1. Heat 1 tablespoon of the olive oil in a large casserole.
2. Add the mushrooms, garlic and leek and cook over moderate heat, stirring, until barely softened.
3. Add the stock and tomatoes, season with salt and pepper and bring to a boil.
4. Add the pasta and cook until barely softened, about 4 minutes.
5. Add the wax beans, zucchini and white beans, cover partially and cook until tender.
6. Stir in the peas and basil.
7. Drizzle with the remaining 1 tablespoon of olive oil and serve.

extravirgin olive oil, shiitake mushrooms, garlic, leek, vegetable stock, italian tomatoes, salt, pasta, wax beans, baby zucchini, white beans, frozen baby peas, basil

Taken from www.delish.com/recipefinder/30-minute-minestrone-recipe-8240 (may not work)